A healthier snack mix that the kids will love and will have fun making! A gluten-free, vegan, easy recipe for Circus Popcorn! Loaded with allergy-free Rainbow Rocks, sprinkles. peanuts, apple, and of course, fresh popcorn, all baked in the oven! Perfect for any kid-friendly party!

With Halloween on the horizon and everything “sweet and fun”, “tricks and kicks” taking center stage, fun and easy recipes are essential to start stockpiling! Snacking recipes like this always remind me of parties held at friends’ houses for little celebrations like Halloween. I didn’t start going to Halloween parties until high school, so maybe I’m wrong here! Regardless, fun snacks are needed for any party and at whatever age the party-goers are!Read More

The flavors of Pad Thai packed into the ultimate bean and broccoli burger! Gluten-free, vegan, Pad Thai Broccoli Burgers are a perfect dinner recipe to satisfy even your carnivorous friends!

Who doesn’t love a veggie burger? And I’m talking BURGER. Not one of those sad, fall-apart messes and sad excuses for a meatless patty. None of that here. I want my veggie burgers veggie-packed, full of flavor and texture, hearty, but also “light”. I mean, how could you ever expect to convert a meat eater to eating and enjoying a veggie burger if it just does not live up to any type of standard? You won’t and then they’ll just become biased and assume all meatless patties are sad fails (which is far from the case)!

You won’t have to worry with these burgers. They will satisfy just about anyone. You know why? They are FLAVOR BOMBS! I don’ t think you could pack anymore explosive Thai flavor into these burgers. I’m talking the ultimate Pad Thai, but in an easy “portable” pattie package, if you will. Chickpeas, broccoli, lime, peanut flour, cilantro, lemongrass, and other spices. Pad Thai is all about the peanuts in my opinion and you get that here! By using peanut flour, you’re keeping these grain-free and lower in calories and fat as well so you get that “light” factor I was talking about.

When I think of Thai food, I think of ultra-fresh and light. Like a summer sunshine day! Maybe that’s just me? Apparently Thai food and East Asian cuisines are going to be a “2016 foodie trend”. I’m all for it! No complaints here! This trend mostly refers to “bowls” and noodles, but I’m thinking burgers will fit just fine as well! Burgers inspired by the iconic noodle dish, it just works!

Thailand is such a beautiful place, its cuisine deserves to be spread throughout the world. The land of coconut, rice noodles, and lemongrass? Heck yea! To bad I don’t see myself getting there anytime in the foreseeable future. I mean, I’ve never even left the East Coast, let alone have enough money to take a 20-something hour plane trip. When things like that happen, we just make the food of our destination, close our eyes, and pretend.

Maybe my next task should just be to find a Thai restaurant to eat at? Ha, I mean, I haven’t even made it that far! But that’s not really in my control. I don’t think there’s a Thai restaurant within a 50 mile radius of me (or an Asian market…I wish!). So this really is the best I can do with my isolated resources and opportunities…and money! If you ever happen to be taking a trip out to the Far East, let me know! I’m pretty small so I’m sure I could stow myself away in your suitcase! (After I wrote this post, my mom informed me she went to her first Thai restaurant last weekend…and ate duck!)

In a large food processor, combine all ingredients. Blend and pulse until you get a nice crumbly dough mixture.

Take the mixture and form 4 large patties with your hands. Place the patties on a Silpat or parchment paper liked baking sheet.

Bake the patties for 20 minutes, carefully flip them and bake for another 20 minutes. Remove and serve!

Nutrition Information

Serving size: 1

3.5.3208

These burgers are fresh and delicious! Veggie burgers are something I always make sure I have pre-made and on hand in the freezer for those days I just want a quick easy dinner to pop in the microwave! Meaning, these freeze well and reheat in a snap. Anytime you want a taste of Thai, you can have it on demand, no plane tickets to exotic destinations required!

Get your chocolate and peanut butter fix with these healthy, gluten-free, vegan, and grain-free Chocolate Peanut Butter Power Balls! A yummy protein-packed snack recipe for all ages and bite sizes!

It’s time for a celebration! A CEREAL celebration! Today, March 5th, is National Cereal Day! If you’re ready this in the morning (like 6:30am) I’m currently fulfilling the cereal day prophecy and eating a massive bowl as we “speak”! You KNOW I simply adore my cereal and I’ve never let Celiac Disease get in the way. I may not be able to eat all my old favorites, but there are some amazing specialty cereals out there I don’t think I ever would have discovered had I not been diagnosed. There is a cold cereal option for everyone! While you know I’m also the granola queen, cereal is something so different in my eyes.Read More

The most talked about and fatal food allergens. One of the Top 8, peanut allergies are very common among children, but only about 20% will ever outgrow it. Peanut allergies are no joke and are known to cause severe anaphylaxis, requiring an Epi-Pen to be on hand at all times. Reactions can be so severe that many with the allergy can have it be lethal. Allergic reaction symptoms range from running nose, itching skin, hives, swelling, throat tightening, trouble breathing, digestive problems, dizziness, rapid pulse, severe drop in blood pressure, etc. The severity of peanut allergies can be so great that even the smallest trace amount can cause a deathly reaction. Even the touch or breath from someone who just had contact with the allergen can trigger reactions in the allergic individual.

Peanut Detector Dogs are even given in severe cases. These dogs are trained to detect the presence or residue of peanuts at the slightest odor. These dogs are lifesaving for many individuals, especially children who aren’t able to fully understand the allergen yet. Medical ID bracelets are also very common to have. This is why peanut allergies are such a concern in school settings as well. The severity can be too deadly and the potential risk too high for some individuals, that banning peanuts may be the safest option.

The thing about peanuts that differs from tree nuts, and is its own category in the Top 8, is that peanuts are not nuts. Peanuts are legumes and part of the pea family. A legume is a plant where the seeds are grown in pods (ie. peas). Peanuts are grown underground, however, they start out as a flower but end up becoming so heavy the flower bends and burrows under the ground, which is where the peanut matures to its full form.

FDA regulations are pretty tight on the peanut allergen and every product containing peanut as an ingredients must be clearly labeled and declared. However, “may contain”, “produced in”, or “produced on the same equipment as” statements are only voluntary by manufacturers. That’s why, just like with any allergen, careful label reading (and contacting the manufacturer if you’re still unsure), is an extreme must!Read More

Smokey and sweet, this slaw has it all. Crunchy cabbage, crispy Asian pear, shredded carrots, and a smoky peanut sauce to bring it all together. This gluten-free and vegan side dish will bring new meaning to the term coleslaw.

So I gave you my version of pasta salad, potato salad, macaroni salad, and now, the ever-loved, coleslaw! I mean really, is any BBQ or summer cook-out complete without a coleslaw? I think not! The best part about this slaw is that you can make it year-round and it won’t seem weird. It’s totally not your traditional coleslaw, but you should get excited about that. Also prepare yourself for a long story that goes along with this slaw. A bloody and gruesome story (kind of). But an important, lesson-learning story for you and myself. Now let’s start from the beginning.

It was a dark and stormy night…okay no, it was a bright and sunny summer afternoon. I realized I had a bag of red cabbage that really needed to be used or it would become the worst, food waste! Without a moment to spare, I grabbed that bag of cabbage along with the whole savoy cabbage and Asian pear I had. As well as some bright orange shredded carrots to brighten things up. Coleslaw. I needed to make coleslaw. I hadn’t had that creamy cold summer side dish in years and with my obsession this summer of re-creating old summerfavorites, my plan was set.

Of course, just like all these summer recreations, the “sauce” or “dressing” was the next hurdle to overcome before the recipe could come to fruition. I really had no idea what I wanted to do for this component. The creamy sweet sauce is the most important part of a good coleslaw in my mind. Since I had a bit of an Asian theme already started with the savoy cabbage and Asian pear, I decided to go in that direction and take it a step further. Peanut! Or shall I say, peanut flour! I forgot about my peanut flour in the fridge all summer; how neglectful! It would be used for this slaw, neglect no more. Using peanut flour would allow me to bring tons of flavor and make it saucy enough without blowing the health factor. I’d also keep it sweet to highlight the Asian pear, but since peanut could go either way, I decided to add a bit of smokiness and make this the best of both worlds.

Now, lucky me, the red cabbage was pre-shredded and so were the carrots. The savoy cabbage was easy enough to chop for the slaw, but the Asian pear posed a bit of a dilemma in getting a good “slaw cut” with just my knife skills. What to do? Then I remembered I had a mandolin which I’d only “tried” to use once when I first got it a few years ago, was frustrated with it, and never used it again. I was determined to make this attempt be a success, so I dug it out of the depths of the bottom kitchen cabinet (which is a scary, precarious, stuffed place) and set it on the counter. The box was all in German or Swiss, so were the directions (until I realized there was some English hidden on the actual device).

This is where things get a little…messy. I had no idea how to get the actual mandolin out of the safety case. I was pulling with all my might and it wouldn’t budge. I then regripped with my hand and ended up placing my finger into the side of the sharpest blade known-to-man, and gauged out the tip of my pointer finger. There was blood. In my sad moments of pain, but also pure determination to get that thing out, I then saw (covered in red), the “press here to release” button. Wow. A little to late. So I got the thing out, washing everything off while my finger continued to bleed and then wrapped my finger as best I could. I grabbed my Asian pear, placed the holder/safety guard on it, and took a deep breath. I was surprised by just how easy it was to slide the pear back and forth over the sharp blade to produce perfect “slaw-strips”.

Once the first side of the pear was flat, I needed to do the other side. Done. But then I wanted to do the 2 other side of fruit so no part of the pear when to waste. The safety holder didn’t fit as perfectly on these sides, so I ended up taking my chances and holding the edge of the pear. This was a bad idea. I ended up with another blood bath and sliced under my other pointer finger nail, as well as about 4 other cuts on my finger. My hands, my poor hands, at this point were burning, bleeding, and not in cooking condition. But I had to finish the slaw! So off to the bathroom I went and wrapped my my hands as best I could while keeping them movable for use. At least the hardest part was over now and I just had to mix up the peanut sauce. O how my hands burned and hurt…so much.

I stirred up the sauce quickly and without any further damage to my hands. Tossed everything together and then forced myself to hold out a little longer to photograph before I cried of hand-pain. Thankfully that didn’t take too long which allowed me to then put my slaw in the fridge to chill and then clean up the mess I made…big mess, and make myself a mug of hot tea to comfort my damaged little foodie soul and hands. Now, don’t get me wrong, I love that mandolin now that I know “how” to use it after the lessons I’ve learned nd how I’ve seen how easy and efficient it is if you take you’re time and be a patient proper cook. So from this experience, read directions thoroughly even if it’s hard to find the English, already use the safety guard, buy some knife gloves, and calmly do you’re prep work. I ended up with gouged out fingers for weeks and my one pointer finger tip still hurts when I touch it. All for the slaw as I say. I sacrificed my hands all for the perfect coleslaw. :/

Smokey and sweet, this slaw has it all. Crunchy cabbage, crispy Asian pear, shredded carrots, and a smoky peanut sauce to bring it all together. This gluten-free and vegan side dish will bring new meaning to the term coleslaw.

Prep your veggies as described about and add all to a very large mixing bowl. Toss to combine.

In a small bowl, combine the peanut sauce ingredients and stir to combine.

Pour the the sauce over the slaw, massage in and toss with your hands. Add peanuts if desired.

Refrigerate for at least an hour before serving to chill and allow the flavors to "marinate".

Amazing make-ahead and produces so much slaw it's perfect to have the whole week or to bring to a potluck!

3.3.3077

This slaw was absolutely worth the pain and injury. It’s crunchy, sweet, savory, nutty, and best of all, smokey! The Asian pear and peanut flavors are the stand out with that subtle hint of smokiness in the background. I made a perfect healthy, gluten-free, and vegan slaw that satisfied my coleslaw craving for yet another summer. With allthesesidesandburgers I’ve made this summer, I think I could throw the greatest gluten-free and vegan summer bbq yet! I’d say mission accomplished in showing the world you can throw the best plant-based healthy gluten-free summer party without missing any of the stereotypical classic components! I may be battered and bruised, but more knowledgeable and nourished than before and wise enough to teach you not to make my silly mistakes 😉

So tell me:

+ Do you like coleslaw? If not, try this one! Promise it will change your mind!

Hey friends! I’m Rebecca a healthy gluten-free & allergy-friendly food blogger, Celiac advocate, yogi, and college student! I have a strong passion for finding the beauty and happiness in life no matter what hurdles it throws at you. To me happiness is sunshine, stepping onto my yellow yoga mat, waking up at 4 am, mugs of hot tea or black coffee, and of course cooking up delicious, nutritious food!

Meet Rebecca

Hey friends! I’m Rebecca a healthy gluten-free & allergy-friendly food blogger, Celiac advocate, yogi, and college student! I have a strong passion for finding the beauty and happiness in life no matter what hurdles it throws at you.